Penne arrabiata

Penne arrabiata

Preparation: 5 min | Cooking: 25 min


  • 1 C. tablespoon olive oil
  • 3 dried garlic cloves
  • 2 dried pecorino peppers
  • 1 C. salt
  • 1 can of 796 ml (28 fl oz) Italian tomatoes
  • 500 g (1 lb) penne rigate
  • Some basil leaves


  • Heat olive oil over high heat in a pan. When hot, reduce heat to medium and add chili and garlic.
  • When the garlic is golden, add the tomatoes. Mash the tomatoes in the bottom of the pan, set the heat to medium-low and simmer for 20 min. When the sauce has reduced, add the salt.
  • Cook the pasta in boiling salted water for the recommended cooking time, depending on whether it is dry or fresh pasta. Drain well and mix with the sauce. Serve in a hot bowl and garnish with basil leaves.
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